Main Courses for Dinner Parties
| Loins of lamb with a herb & mustard crust & scallion potatoes | £ 10.00 |
| Canons of lamb stuffed with apricot, orange & caramelised red onion | £ 10.00 (£ 12.50) |
| Marinated beef fillet with soy, chilli & ginger | £ 12.00 |
| Osso bucco | £ 10.00 |
| Spackcock poussin with mango & coriander sauce | £ 5.50 |
| Roasted guinea fowl served with puy lentils | £ 10.00 |
| Marinated duck breasts with caramelised figs, thyme mash & fig chutney | £ 12.00 |
| Slow cooked pork belly with cinnamon, cloves, ginger & star anise with braised lentils & pok choi | £ 12.00 |
| Pheasant with beetroot & roasted tomato puree | £ 8.50 |
| Tea-smoked quail with chinese five spice & buttered spinach | £ 8.50 |
| Braised oxtail with ginger, five spice & garlic | £ 8.50 |
| Stuffed chicken breasts with spinach, garlic & ricotta | £ 6.50 |
| Wild seabass glazed with a pinenut crust, red wine shallots & parsnip puree |
£ 12.00 |
| Red mullet with fennel & saffron mayonnaise | £ 10.00 |
